Title: Sauteed Shrimps with Tomatoes And Pernod
Categories: Tamwt02
Yield: 4 servings

6 lg Tomatoes; peeled, seeded,
And diced
2 tb Pernod
2 ts Salt
1/2 ts Freshly-ground white pepper
2 1/2 lb Medium shrimp; peeled,
-deveined
Salt; to taste
Freshly-ground black pepper;
-to taste
8 tb Unsalted butter - (1 stick);
-cold
1/4 lb Chinese snow peas; julienned
4 Servings Warm fettuccine
1 bn Chervil; stems trimmed,
And chopped; for garnish

Puree tomatoes in a blender until smooth. If dry, add a tablespoon or two
of water. Pass through a medium strainer into a mixing bowl. Stir in
Pernod, salt, and white pepper. Reserve. Season shrimps with salt and
pepper. Melt 4 tablespoons butter in a large skillet over high heat. Saute
shrimps until pink-orange, about 1 minute per side. With a slotted spoon,
transfer shrimp to a platter, leaving butter in pan. Add reserved tomato
sauce and julienned snow peas to pan. Bring to a boil and cook until
reduced by about one-third. Adjust seasonings to taste. Break remaining
butter in small pieces and stir into sauce along with shrimp. Once smooth,
remove from heat, and ladle over bowls of warm fettuccine. Garnish with
chervil and serve immediately. This recipe yields 4 servings

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A25 broadcast 10-16-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

10-23-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.